Classic Sourdough Stuffing

Impossibly good gluten free bakery

Preparation, Make 8 servings

INGREDIENTS

Promise Gluten Free Rustic White Sourdough Cob
4 tbsp butter or olive oil
1 medium onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 tbsp chopped fresh or dried sage
3 sprigs thyme, stems removed
1 sprig rosemary, finely chopped
½ cup dried cranberries (optional)
1 cup chicken or vegetable broth
Salt and Pepper

STEPS

STEP 1

Dry Bread on Countertop: Cut bread into 1” cubes and spread out in an even layer on a large baking sheet. Leave out to dry the night before. OR Dry Bread in the Oven: Preheat oven to 200°c / 350° F. Cut bread into 1” cubes and spread out in an even layer on a large baking sheet. Bake in the oven until bread is dried out, about 20-30 minutes.

STEP 2

Preheat oven to 200°c / 350° F. and grease a 9”x13” baking dish.

STEP 3

Heat butter or oil in a large skillet over medium heat. Sautee onion and celery until translucent and fragrant, about 5-7 minutes. Add garlic and continue to cook for 1 minute. Add broth and scrape up any brown bits on the bottom of the pan. Season with salt and pepper to taste.

STEP 4

Add vegetable mixture to bowl with cubed bread, chopped herbs, and dried cranberries (if using). Toss until well combined and transfer to prepared baking dish.